white chocolate raspberry cookies.
tomorrow is one of my best lady friend’s birthdays. when i asked her what her flavor request was, she said white chocolate raspberry. i found a few different recipes, then settled on these. they were so easy to make, and so very tasty!
white chocolate raspberry cookies
makes 3 dozen
- about 1/2 cup (1/4 lb.) butter or margarine, at room temperature
- 1/4 cup sugar
- 1 teaspoon vanilla
- About 1 1/4 cups all-purpose flour
- 1/4 cup raspberry jam
- 2 ounces white chocolate, chopped ( think i used more, i <3 chocolate!)
- In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla until smooth. Stir in 1 1/4 cups flour, then beat until dough comes together.
- Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon 1/4 teaspoon jam into each indentation.
- Bake ropes in a 350° regular or convection oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.
- Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.
after i gave the birthday girl her cookies, i realized i forgot to take a picture of the cut cookies! how could i? so i asked her to send me a picture:
happy birthday chri!